Base: fresh vanilla Manon cream

Boil the cream with the vanilla bean. Take away from the heat and leave to Infuse with the vanilla for at least 10 minutes.

190 g
fondant sugar

Pour the hot cream over the fondant sugar and beat up at medium speed.

190 g
butter (ambient temperature)

As soon as the temperature has dropped to 45°C: add the butter under continuous beating at low speed until the mixture separates. Then shortly beat at high speed until the cream is light, smooth and homogenous.

Weigh off and divide in 3 parts: 200 g each.

Raspberry Manon cream

Ingredients

Preparation

250 g
raspberry jam
150 g
sugar
10 g
lemon puree

Mix together and bring to the boil at 104°C. Leave to cool.

200 g
fresh vanilla Manon cream

Mix in 50 g of the raspberry cream.

Chocolate Manon cream

Finishing and decoration
Use silicon Manon-shaped moulds. Pipe the fresh vanilla Manon cream
in 1/3 of the mould shells. Pipe the raspberry Manon cream in 1/3
of the shells and the chocolate in the remaining 1/3. Stick
lollipop sticks in the middle of each shell. Leave to harden in the
freezer.